Chicken Stew


  • 4 chicken breasts
  • 5 cups of chicken broth OR chicken bouillon prepared to the same quantity
  • 4 large potatoes
  • 1/2 head of broccoli (optional)
  • 4 stalks of celery
  • 3 cloves of garlic, minced
  • 1 cup of frozen sweet corn
  • 3/4 tsp onion powder OR half an onion
  • 1/2 tsp ground black pepper
  • 2 dried bay leaves
  • 1/4 tsp dry basil
  • 6 tbsp cornstarch (or more, or less, depending on your desired thickness)


  • Slow cooker
  • Kitchen knife
  • Whisk
  • Measuring spoons and cups


  • Peel the potatoes.

  • Roughly cut the potatoes, onion (if using), broccoli (if using), celery, and chicken into bite-size chunks.

  • Pour the chicken broth into the slow cooker. Add dry spices, corn, and garlic and stir well.

  • Cook on HIGH for 4 hours, 30 minutes.

  • 30 minutes before serving, put the slow cooker back on high. Remove 1-1/2 to 2 cups of liquid to a separate bowl. Whisk the cornstarch into the removed liquid until well combined.

  • Add the cornstarch mixture back to the slow cooker and mix well. Cook for 30 minutes.